It’s always a great idea to have a go-to recipe for those days when you want something delicious and healthy without having to spend hours in the kitchen. And this grilled vegetable ratatouille recipe is just the perfect one for those days. It’s not only healthy and easy to make, but it’s also packed with flavor and color.
Grilled Vegetable Ratatouille
Ingredients
- 1 eggplant, sliced into rounds
- 2 zucchinis, sliced into rounds
- 2 bell peppers, sliced into strips
- 1 onion, sliced
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- Brush the vegetables with olive oil, sprinkle with oregano, thyme, salt, and pepper.
- Grill the vegetables for about 10-12 minutes, turning occasionally, until they are lightly charred and tender.
- Remove the vegetables from the grill and let them cool.
- In a large skillet, heat the remaining olive oil over medium heat. Add the onion and garlic and sauté for about 2-3 minutes, until they become translucent.
- Add the grilled vegetables to the skillet and gently stir to combine.
- Cook for about 5 more minutes, until the vegetables are heated through.
- Season with additional salt and pepper, if needed.
- Transfer the ratatouille to a serving dish and garnish with fresh herbs, if desired.
This ratatouille recipe is not only easy to make, but it’s also incredibly versatile. You can serve it as a side dish, or as a light main course with some crusty bread or a salad on the side. It’s also perfect for meal prep, as you can make a big batch and store it in the fridge for up to a week.
10 Minute Ratatouille
Ingredients
- 1 onion, sliced
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 eggplant, sliced
- 1 can diced tomatoes
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and garlic and sauté for about 2-3 minutes, until they become translucent.
- Add the bell pepper, zucchini, and eggplant and continue sautéing for about 5-7 minutes, until they begin to soften.
- Add the can of diced tomatoes and dried thyme and stir until well combined.
- Cover the skillet and let the ratatouille cook for about 5 more minutes, until the vegetables are tender and the flavors are well blended.
- Season with salt and pepper, if needed.
- Transfer the ratatouille to a serving dish and garnish with fresh herbs, if desired.
This 10-minute ratatouille recipe is perfect for those busy days when you don’t have time to spend hours in the kitchen, but still want something tasty and healthy. You can also customize it with your favorite vegetables, herbs, and spices. Try it with some quinoa, rice, or pasta for a filling and nutritious meal.
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